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ISSN : 2348-8808 (Print ), 2348-8867 (Online)
Journal of AgriSearch 2(3): 212-217
Current Status and Future Prospect of Curry
(Murrayakoenigii) Leaves in South Asia
PCD PERERA AND N DAHANAYAKE*
Department of Agricultural Biology, Faculty of Agriculture, University of Ruhuna,
Mapalana, Kamburupitiya, Sri Lanka.
ABSTRACT
Curry leaves are extremely popular in various culinary recipes in the Indian subcontinent
at acts avor and aroma to vegetables and curries. Crash curry leaves are shiny and dark
green in color and have a distinctive aroma and taste to it. Curry leaves recipe involved
the use of fresh curry is as well as powdered curry leaves to enhance the avor of salads,
chutneys and spices. The health benets of curry leaves include improved functioning of
the small intestine and stomach, improved quality of digestive juices during digestion, and
increased salivary secretion. Most Indian dishes are devoid without the addition of curry
leaves and hence any form of curry substitute in its place does not match to the real thing.
In beverage shops can be prepared curry leaf congee for morning for good health. Essential
oils from Murrayakoenigiiserves as an important part in soap making ingredients, perfume
industry, lotions, massage oils,diffusers, potpourri, air fresheners, body fragrance, perfume
oils, aromatherapyproducts, bath oils, towel scenting, spa's, incense, facial steams and hair
treatments. As beverages can be produced syrups, cordials and avored tea. There are
possibility to produce biscuits, bites (murukku) and other bread products using curry leaves.
Western countries prone to Ayurwedic medicines now days, so it has potential to produce
balms, inhalers, oils and etc. This reviewconsidersfuture potential of curry leaves.
Keywords: Curry leaves, essential oils, sambole.
*Corresponding Author Email: nilanthi@agbio.ruh.ac.lk
INTRODUCTION
Murrayakoenigii, belongs to the family Rutaceae,
commonly known as curry-leaf tree, is a native of India,
Sri Lanka and other south Asian countries eastward
through Myanmar, Indonesia, Southern China and
Hainan.. It is found almost everywhere in the Indian
subcontinent, it shares aromatic nature, more or less
deciduous shrub or tree up to 6 m in height and 15-40
cm in diameter with short trunk, thin smooth grey or
brown bark and dense shady crown (Mhaskar et al.,
2000). Most part of plant is covered with ne down
and has a strong peculiar smell. Leaves are bipinnately
compound, 15-30 cm long each bearing 11-25 leaets
alternate on rachis, 2.5-3.5 cm long ovate lanceolate with
an oblique base. Margins irregularly serrate, petioles 2-3
mm long, owers are bisexual, white, funnel shaped
sweetly scented, stalked, complete, ebracteate, regular
with average diameter of fully opened ower being
in average 1.12 cm inorescence, terminal cymes each
bearing 60-90 owers. Fruits are ovoid to subglobose,
wrinkled or rough with glands. It is having the size of 2.5
cm long and 0.3 cm in diameter and gets purplish black
when ripen ( Fig.1). Fruits are generally biseeded. Seeds
generally occur in spinach green color, 11 mm long, 8
mm in diameter and weighs up to 445 mg (Prajapati,
2003).
ARTICLE INFO
Received on : 10.06.2015
Accepted on : 14.08.2015
Published online : 01.09.2015
Fig. 1: Curry leaves plant
[Journal of AgriSearch, Vol.2, No.3] Status and Prospect of Curry Leaves in South Asia 213
The leaves have a slightly pungent, bitter and feebly
acidic taste, and they retain their flavor and other
qualities even after drying. The leaves have been widely
applied in the culinary eld due to its aromatic scents and
natural avoring especially in traditional cuisines such
as curries and sauces. Besides that, it was also used as
medicinal purposes. In India, curry leaf are considered to
be good cure against dysentery and bite of the poisonous
animal. The many use of this indigenous plant also seen
as a potential method to ward off insects (Deepti and
Nupur, 2013).Recent studies have shown these leaves
to possess anti-diabetic, antioxidant, hepatoprotective
properties. They are also good for hair. Curry leaves
take care of indigestion, stomach ulcers due to excessive
acid secretion in stomach, diarrhea and other similar
problems.In many countries, it is usual for the people
to plant the tree at the back yard of their house which
makes it more convenient for daily usage. It is believed
that the folks in the rural areas of Malaysia use curry
leaves as traditional home remedies for ies’ prevention
possibly due to the presence of chemical component in
the curry leaf that have the similar characteristic to the
repellent’s active compound. This rst report aims to
discuss the determination of components for an essential
oil of curry leaves in nding its potential as active
ingredient for natural-based insect repellent (Nur et al.,
2009). Present review article is going to discuss about the
importance and future potential of Murrayakoenigiileaves
in south Asia.
Chemical Structure of Murrayakoenigii leaves
The leaves are reported to have rich source of
carbohydrates, proteins, aminoacids and alkaloids, and
are rich in minerals, vitamins A and B. They also a rich
source of calcium, but due to the presence of oxalic acid in
high concentration(total oxalates, 1.35%; soluble oxalates,
1.15%), its nutritional availability isaffected. The leaves
also contain a crystalline glucocide, koenigiin and a resin.
Byanalysis of concentrated essence of M. koenigii leaf,
Macleod and Pierisobtainedmainlyterpenes. According
to them the most important constituent of M. koenigii are
β-caryophyllene, β-gurjunene, β-elemene, β-phellendrene
and β-thujene.The composition of the essential oil
of M. koenigii may differ at different places.Earlier
investigations on Indian curry leaf oil, hydrodistilled
from fresh leaves, led tothe identication of β-pinene,
β-pinene, β-caryophyllene, isosafrole, lauricandpalmitic
acids. Later, Sri Lankan oil was reported to contain
monoterpenes(15.9%) and sesquiterpenes (80.2%)
with β-phellandrene, β-caryophyllene, β-gurjunene,
β-elemene, and β-selinene as the main constituents.
However, Chineseoil was reported to contain β-
and β-pinenes, β-caryophyllene and β-elemene as
mainconstituents, whereas curry leaf oil from Malaysia
was shown to be rich inmonoterpenes and oxygenated
monoterpenes (ca. 85%) with β-pinene, limonene,
β-phellandrene, terpinen-4-ol and β-caryophyllene as
the main contents. Chowdhury reported that leaves
on hydrodistillation gave 0.5% essential oil onfresh
weight basis, having dark yellow color, spicy odor and
pungent clove-like taste (Dikui, 2009).It has following
characteristics (Table 1).
Table 1: Characteristics of Murrayakoenigii leaves (Dikui,
2009).
Specic gravity (25oC) 0.9748
Refractive index (25oC) 1.5021
Optical rotation (25oC) + 4.8
Saponication value 5.2
Saponication value after
after acetylation
54.6
Moisture 66.3%
Protein 6.1%
Fat (ether extract)- 1.0%
Carbohydrate 18.7%
Fibre 6.4%
Mineral matter 4.2%
Calcium 810 mg/100 g of edible portion
Phosphorus 600 mg/100 g of edible portion
Iron 3.1 mg/100 g of edible portion
Carotene (as vitamin A)- 12 600 IU/100 g
Nicotinic acid 2.3 mg/100 g
Vitamin C - 4 mg/100 g
Thiamine and riboavin absent
Use of Murrayakoenigii leaves
1. Health use
M. koenigii leaves are used in traditional medicine, for
example ayurvedic and unani medicine. The plant
is credited with tonic, stomachic andcarminative
properties. The green leaves are used to treat piles,
inammation,itching, fresh cuts, dysentery, vomiting,
burses and dropsy. The green leaves are alsoeaten
raw as a cure for diarrhea and dysentery; bruised
and applied externally to cureeruptions; given as a
decoction with biers as a febrifuge; and in snake bite.
Moreover its leaves have a potential role in the treatment
of diabetes. Hypoglycemicaction on carbohydrate
metabolism was reported in rats fed with M. koenigii
214 Perera and Dahanayake [Journal of AgriSearch, Vol.2, No.3]
leaves. M. koenigii leaf also found to exert antioxidant
properties in rats fed a high fat diet.There were lower
levels of hydroperoxides, conjugatedienes and freefay
acids in the liver and heart of rats supplemented with
M. koenigiileavescompared to rats fed on the high fat
diet alone. Activities of superoxide dismutase,catalase,
and glutathione transferase were increased in the
heart and liver of ratssupplemented with M. koenigii
leaves. Activities of glutathione reductase,glutathione
peroxidase and glucose-6-phosphate dehydrogenase
were also increasedin the liver and the concentration
of gluthathione was decreased. Thus supplementinga
high fat diet with 10% M. koenigii leaf can prevent the
formation of free radicalsand maintain the tissues at
normal levels.The undiluted essential oil exhibited
strong antibacterial and antifungalactivity when tested
with microorganisms. Even the crude leaf extracts of
M.koenigiileaf plant are reported to possess antibacterial
activity. Murrayakoenigii strengthen the functions of
stomach and promotes its function. They are mainly
used for digestive disorders, diabetes for reducing
cholesterol, kidney disorder, premature greying of
hair, eye disorders, insect bites and it is also used as a
natural avouring agent in sambar, rasam and curries.
Through a few studies carried out in India has proven
many varied eect of ash gourd and curry leaves the
hyproglycemic and hypolipidemic eect of combination
of ash gourd and curry leaves is unreaveal in diabetes
and cholesterol still. It has very good potential to control
and cure various health disorders (Amirthaveni and
Priya, 2011; Handral et al., 2012).Leaves are used in
scabies, wounds, hypertension pimples, rashes, itching,
constipation, liver disorders, and weight loss. The leaves
stimulate digestive enzymes and are a good remedy for
nausea and indigestion. The leaves are also good for hair
growth and colour (Ramaswamy and Kanmani, 2012).
2. Culinary application of curry leaves
Different form of curry leaves spiced our daily lives.
While there are many different kinds of curry powders
and curry dishes throughout the world. However, curry
leaves can come in four different forms: fresh, dried,
powdered and cooked.
Fresh
Fresh curry leaves are the preferred form for cooking.
Fresh leaves may be used directly after harvesting from
a curry leaf tree. They also may be placed or vacuum-
packed in plastic bags and refrigerated or frozen after
harvesting, which keeps them fresh from one week to
two months. Fresh curry leaves are generally found in
the freezer section of stores (Singha et al., 2014).
Dried
Curry leaves may be air dried or oven dried, producing
leaves that have a longer shelf life (Fig.3). According
to GernotKatzer's Spice Pages, some recipes require the
baking or toasting of fresh curry leaves before the leaves
are added as a avoring. Dried leaves are also available
commercially (Singha et al., 2014).
Powdered
Powdered curry leaves are also called for in some recipes
and powdered curry is also available commercially
(Fig.2). After being dried, curry leaves can be pulverized,
producing a concentrated powder. Powdered curry
leaves, though, should not be confused with curry
powder. Commercial curry powder is usually a mixture
of many spices, while powdered curry leaf is a powdered
version of the actual dried curry leaf. It is important to
read spice labels for accuracy prior to purchase (Singha
et al., 2014).
Table 2: Quality control parameters of Murrayakoenigii
(Assessment of Quality of Curry Leaves
(Murrayakoenigii) (Saini and Reddy, 2013)
Sr. No. Particulars Values
1 pH 6.3 -6.4
2 Ash values
iTotal ash 4.06 ± 0.05
ii Water soluble ash 1.0 ± 0.05
ii Acid insoluble ash 1.24 ± 0.11
3 Extractive values
i Petroleum ether (60-80oC) 5.60 ± 0.15
ii Chloroform 8.07 ± 0.05
iii Ethanol (90%) 13.05 ± 0.15
iv Aqueous 16.05 ± 0.15
4 Loss on drying 10.06 ± 0.15
5Crude ber content 70.25 ± 0.15 Fig.2 & 3: Powdered and Dried Curry Leaves
[Journal of AgriSearch, Vol.2, No.3] Status and Prospect of Curry Leaves in South Asia 215
Cooked
Sautéed or fried curry leaves are prepared by the cook or
chef prior to or during the cooking process. Some recipes
require that fresh curry leaves be cooked before being
added as avouring. Such sautéed or fried curry leaves
would not generally be purchased in advance. Instead,
curry leaves would be purchased fresh, or perhaps dried,
and then cooked in the kitchen. Sandip (2006) shows
that Murrayakoengii is used as a spice and condiment
in India and other tropical countries. Curry leaves
are used in South Indian cuisine for avouring dhal,
sambhar, rasam, karietc (Prajapati et al., 2003b). In the
kitchen, the leaves are used for their warm, appetising
aroma and subtle, spicy avour with meat, sea food
or vegetable curries, chutneys, pickles, coconut sauce,
relishes, omelettes, marinades and stir fries. The curry
leaf is an integral part of the South Indian cuisine and
provides a typical avour to all South Indian food. The
leaf is used to temper lentil preparations, dry vegetables
dishes, coconut milk based curries, meat and chicken
preparations and cooling drinks made with yoghurt.
Curry leaves are also made into chutneys which are
delicious. A few sprigs of curry leaves can be added
to buttermilk along with asafoetida (hing) and when
consumed after a meal eases digestion (Prajapati et al.,
2003a).Most curry leaves recipes concentrate on the
avor of this magical herb. However, you can extract
the curry leaves health benets if you follow the right
cooking technique. For example, some people cook
curry leaves in coconut oil until they are blackened
and withered. The active ingredients are now infused
into the coconut oil. Fresh curry leaves can be found
at specialized food stores, while most supermarkets
only carry packaged curry powder. However, this
product has little to do with curry leaves health benets.
Commercial curry powders are a mix of different kinds
of spices, which add certain avor to curry-based food
dishes. Such powders have helped to spread East
Asian avors across the globe. A famous example is the
chicken tikka masala, whose popularity has made it the
national dish of Great Britain. However, in most cases,
curry leaves are not even an ingredient of a packaged
curry powder. It is safe to say that curry powder health
benets are not linked to the wonder plant that gives
us curry leaves.
Use curry leaves:
Salad was prepared by using 100gm of ash gourd and
one gram of curry leaves (10 curry leaves) and ve grams
of skimmed milk powder (made into curd) and pepper
and salt are added for taste. Supplementation of ash
gourd and curry leaves had signicant hypoglycemic
and hypolidemic effect and it had reduced the blood
glucose level (both fasting and post prandial), within the
period of three months (Amirthaveni and Priya, 2011).
KarapinchaSambol (Curry Leaf Sambol):2 cups curry
leaves, 2 table spoon shredded coconut, 2 cloves garlic
Table 3: Determination of curry leaves solubility of
different extracts (Assessment of Quality of
Curry Leaves (Murrayakoenigii). (Saini and
Reddy, 2013)
Solvent Solubility
MPE MAC MME
Hexane ++ + +
Heptane ++ + +
Benzene +++ ++ ++
Diethyl ether ++ +++ ++
Petroleum ether ++ + +
1-4 diozxan ++ +++ ++
Tetrahydrofuran - ++ +++
Ethyl acetate ++ ++ ++
Chloroform +++ ++ ++
Acetone ++ ++ ++
Dimethylformadmide + +++ +++
Dimethylsulphoxide ++ +++ +++
Dimethylsulphoxide ++ +++ +++
1-Butanol ++ ++ ++
1-Propanol ++ +++ +++
Acetic acid ++ ++ ++
Ethanol ++ +++ +++
Methanol + +++ +++
2-Methoxy ethanol ++ +++ +++
Triacetin + + +
Toluene - ++ +++
Distilled water - + +
Tap Water - ++ ++
2-Methyl Propanol ++ ++ +
Dicloromethane +++ ++ ++
Amyl alcohol ++ ++ +
Benzyl alcohol ++ +++ ++
Benzaldehyde +++ +++ ++
Orthophosphoric acid + ++ +++
Formic acid ++ +++ +++
(-): No presence, (+): Less presence, (++): Moderate Pres-
ence,(+++): High presence, MCR: Crude powder, MPE: Pe-
troleum ether extract, MAC: Acetone extract, MME: Metha-
nol Extract (Saini and Reddy, 2013).
216 Perera and Dahanayake [Journal of AgriSearch, Vol.2, No.3]
chopped, Small piece of ginger chopped, 2 green chillies
nely chopped, 1/2 table spoon mustard powder, 1/2
table spoon black pepper powder, 1/2 table spoon
LimeandSalt to taste. Add chopped garlic, ginger,
green chillies, mustard powder, black pepper to a food
processor. Squeeze 1/2 of a lime and 1 tspn water to the
mixture and grind well. Now add the curry leaves and
a little bit of water and grinds it further till it becomes a
paste. Finally, add the shredded coconut, salt to taste and
grind it until well blended. Enjoy with Rice and curry or
those (dosa). Karapincha (Curry leaf) controls high blood
pressure, heart disease, diabetes and high cholesterol.
Therefore this is a very healthy symbol (Fig. 3).
Table 4: Phytochemical Tests (Assessment of Quality
of Curry Leaves (Murrayakoenigii). (Saini and
Reddy, 2013)
Phytochemical tests Curry leaves extracts
MCR MPE AC MME
Alkalodids
Dragondroffs test + + - -
Mayers test ++ - - +
Wangners test +++ + +++ +++
Flaconoids
Shinoda test - - - -
Saponins
Frothing test + - +++ ++
Tannins
Fecl3 test +++ - +++ +++
Steroids
Liebermann-Burchard reac-
tion
+++ +++ +++ +++
Cardiac Glycosides
Keller-Kilianni test +++ +++ +++ +++
(-): No presence, (+): Less presence, (++): Moderate Presence,
(+++): High presence, MCR: Crude powder, MPE: Petroleum
ether extract, MAC: Acetone extract, MME: Methanol Ex-
tract, Common in MPE and MME. the Constituents can be
further isolated and puried to nd its potency for biological
activities.
CONCLUSION
Curry leaves can use to produce many economically
valuable products in South Asia which are in high
nourishment and healthy diet.
REFERENCES
Amirthaveni M and Priya V. 2011. Hypoglycemic and
hypolipidemic effect of ash gourd (Benincasahispida) and
curry leaves (Murrayakoenigii). International Journal of
Current Research3(8):037-042.Available online at http://
www.journalcra.com
Deepti D and Nupur SS. 2013.Biochemistry and pharmacology
of an inevitably important plant Murrayakoenigiispreng
(rutaceae) International Journal of Integrative science.
Innovation and Technology 2(6):36-43.
Dikui ZIBM. 2009. Thesis of Extraction of essential oil from
Murrayakoenigii leaves using ultrasonic-assisted solvent
extraction method, Faculty of Chemical Engineering &
Natural Resources, University Malaysia Pahang.
Handral HK, Pandith A and Shruthi SD. 2012. A Review
onMurrayakoenigii: Multipotential Medicinal Plant.
Asian Journal of Pharmaceutical and Clinical Research
5(4): 5-14.
Future prospect of curry leaves in South Asia
Essential oil composition of the leaves has been studied
by various workers. The major constituent responsible
for the aroma and avor has been reported as pinene,
sabinene, caryophyllene, cadinol and cadinene. There
are several methods to extract essential oil from herb
and spices likesteam distillation, hydrodistillation, and
solvent (Dikui, 2009).Essential oils from M. koenigiiserves
as an important part in soap making ingredients,
perfume industry, lotions, massage oils,diffusers,
potpourri, air fresheners, body fragrance, perfume
oils, aromatherapyproducts, bath oils, towel scenting,
spa's, incense, facial steams and hair treatments. In
beverage shops can be prepared curry leaf congee for
morning for good health. As beverages can be produced
syrups, cordials and avored tea. There are possibility
to produce biscuits, bites(murukku) and other bread
products using curry leaves. Western countries prone
to Ayurwedic medicines now a day, so it has potential
to produce balms,inhalers, oils and etc.
Fig. 3: Curry Leaf Sambol
[Journal of AgriSearch, Vol.2, No.3] Status and Prospect of Curry Leaves in South Asia 217
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Citation:
Perera PCD and Dahanayake N. 2015. Current Status and Future Prospect of Curry (Murrayakoenigii) Leaves in South
Asia. Journal of AgriSearch 2 (3): 212-217.